This Instant Pot Pepper Steak is a savory, healthy weeknight meal that comes together quickly. Tender sliced flank steak and crisp-tender vegetables are cooked in a rich stir‑fry sauce for a satisfying dish that’s perfect over rice or served low‑carb with cauliflower rice.
Making pepper steak in the Instant Pot keeps hands-on time to a minimum while locking in flavor and producing tender beef. The pressure cooker reduces cleanup and yields consistent texture, so this recipe is ideal for busy evenings, meal prep, or anyone following a lower-carb lifestyle. The vegetable mix is flexible—use the peppers and onions suggested or swap in favorites to suit your pantry.
This dish pairs well with fried rice or simple sides such as cilantro‑lime cauliflower rice or roasted broccoli for a keto-friendly meal. It also reheats nicely for planned lunches or dinners on the go.
What you’ll love about this recipe:
- Minimal cleanup: Everything cooks in the Instant Pot, so fewer dishes to wash.
- Healthy: Low in carbs and adaptable for low‑fat or keto diets when served with the right sides.
- Customizable: Swap vegetables to match your preferences or what’s in season.
- Budget-friendly: Flank steak is an affordable cut that becomes tender when sliced thinly and cooked properly.
Ingredients for Pepper Steak
Below is a quick overview of the ingredients. The full printable recipe and exact measurements are included in the recipe card.
- Vegetables: red and green bell peppers, yellow onion, scallions
- Neutral oil: canola or similar
- Fresh garlic and ginger: for depth of flavor
- Thinly sliced flank steak: other lean, thin cuts like skirt or round can also work
- Soy sauce or tamari: use a gluten‑free tamari if needed
- Rice vinegar: balances the sauce
- Water or beef broth: needed for pressure cooking (use broth if you want more richness, but adjust salt accordingly)
- Dark brown sugar: monkfruit is a low‑carb alternative
- Seasonings: fine sea salt, black pepper
- Cornstarch: optional but recommended to thicken the sauce (xanthan gum is an alternative for keto)
How to cut steak against the grain
Slice flank steak thinly and always cut against the grain—the direction the muscle fibers run. Cutting perpendicular to those fibers shortens them, producing a more tender, less chewy bite. It’s easiest to spot the grain when the meat is raw, then slice across it into thin strips.
How to make steak stir fry in the Instant Pot
This recipe was developed using a 6‑quart Instant Pot. You’ll also need a cutting board and a sharp knife. The steps below outline the process for tender, flavorful pepper steak.
Sauté the vegetables
Select the “Sauté” function on the Instant Pot and heat until it indicates “Hot.” Add oil, sliced peppers, onions, and the white parts of the scallions. Sauté until the peppers soften and the onions turn translucent, stirring every minute or two. Add garlic and ginger and cook 1–2 minutes more until fragrant. Cancel the Sauté function and transfer the vegetables to a bowl, leaving any browned bits in the pot.
Add the sauce and steak
To the empty inner pot add soy sauce, rice vinegar, brown sugar (or substitute), salt, pepper, and one cup of water (or broth) along with the sliced steak. Stir to combine. Although it may seem like a lot of liquid, the Instant Pot requires sufficient liquid to build pressure; using less can trigger a burn warning. Much of the moisture cooks off during pressure release.
Pressure cook
Secure the lid and set the Instant Pot to pressure cook on High for 8 minutes. When the cook time ends, perform a quick release to avoid overcooking the beef—only open the lid once the float valve has dropped. Stir the steak to combine with the sauce. If you want a thicker sauce, switch to Sauté, add the reserved peppers, then whisk in the cornstarch slurry (cornstarch mixed with water) quickly to prevent lumps. Cook 2–3 minutes until the sauce thickens, then cancel Sauté.
Serve
Serve the pepper steak hot over steamed rice, noodles, or cauliflower rice. Garnish with the sliced green parts of the scallions and, if desired, a sprinkle of sesame seeds or chopped roasted peanuts for crunch.
Tips and tricks
- Always slice against the grain for the most tender texture.
- Customize the vegetables—snap peas, broccoli, or mushrooms work well if you prefer a different mix.
- To add crunch, garnish with roasted peanuts, cashews, or sesame seeds just before serving.
Pepper Steak Stir Fry FAQ
Yes—use a gluten‑free tamari or soy sauce labeled gluten‑free.
Yes. Replace brown sugar with a monkfruit brown sugar substitute and use xanthan gum (about 1/8 tsp) instead of cornstarch to thicken the sauce.
You can use skirt steak, round, or other thin, lean cuts, but flank steak is recommended for best texture when sliced thin against the grain.
Other Instant Pot recipes
- Instant Pot Chili — big flavor with minimal effort
- Easy Instant Pot Mongolian Beef — a sweet and savory sauce that’s a crowd favorite
- Rosemary Vegetable Beef Stew — classic comfort food with tender beef and vegetables
- Asian-style chicken thighs — quick and tender in the pressure cooker
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Instant Pot Pepper Steak
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Ingredients
- 1 each red bell pepper and green bell pepper, seeded and sliced
- 1 yellow onion, sliced
- 4 scallions *chopping directions below
- 1 tbsp canola oil
- 3 cloves garlic minced
- 2 teaspoon freshly grated ginger
- 1.5 lb thinly sliced flank steak cut into strips
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tablespoons dark brown sugar, or monkfruit if keto
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons cornstarch mixed with 2 tbsp water, optional, see notes
Equipment
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Instant Pot (6‑quart recommended)
Instructions
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Trim and chop scallions: separate white and green parts. Slice the white parts into 1½” lengths and split them lengthwise; thinly slice the green tops and reserve for garnish.
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Turn the Instant Pot to Sauté and wait until it reads “Hot.”
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Add oil, sliced peppers, onion, and the white scallion pieces. Sauté on medium for about 8 minutes, then increase to high for 3–5 minutes until peppers soften and onions are translucent. Stir frequently. Add garlic and ginger and cook 1–2 minutes more.
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Cancel Sauté and transfer the vegetables to a bowl, leaving any fond in the pot.
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Add soy sauce, rice vinegar, brown sugar, salt, pepper, and 1 cup water (or broth) to the pot, then add the sliced steak. Stir to combine.
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Cover and pressure cook on High for 8 minutes. Perform a quick release once cooking finishes, and only open the lid when the float valve is down.
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Stir the steak, then switch to Sauté. Add the cooked peppers and the cornstarch slurry (if using), stirring quickly to avoid lumps. Cook 2–3 minutes until the sauce thickens, then cancel Sauté.
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Transfer to a serving dish or serve over rice or cauliflower rice. Garnish with the sliced green scallions.
Notes
- Substitute brown sugar with a monkfruit brown sugar alternative.
- Use 1/8 teaspoon xanthan gum to thicken instead of cornstarch for a keto-friendly sauce.
Nutrition (estimated):
Calories: 344, Carbs: 18 g, Protein: 38 g, Fat: 12.5 g (per serving, approx.)